November 15, 2010

All is well in the company of the yogurt sauce!

This recipe was requested by you guys,

and is a great dish to serve at family get togethers. Since it is Ramadan, and many will be getting together with their families and friends, I thought it is a good occasion to post this recipe for you. Kubbeh (known as kibbeh too) is delicious!

In Levantine cuisine, the Kubbeh can be had raw (cold mezze), or fried (meat filled and fried), it can also be had baked: usually in a tray (see recipe on this link) or it can be cooked in stews; most famous of which are the stew of Kubbeh in yogurt sauce (this recipe) and the Kubbeh in onion sauce. This dish is especially good on cold winter days as it is warming and comforting. But also works for a warm Iftar. Try it out this Ramadan and see how it goes 🙂

I have included for you the method of preparing Kubbeh at home if you have a meat grinder. If you don’t, you can use a food processor (not optimal but works), if you don’t want to, then take your bulgur (burghul) and spices to your butcher and have them prepare your kubbeh meat for you. I have also included for you a video on how to shape the kubbeh parcels, in order to make sure you get it right.

Ingredients

For Making the Kubbeh

250g lean meat (lamb or veal, preferably lean veal)
1 cup fine bulgur
1 onion, finely chopped
1 tsp DS Meat & Poultry Spice mix
Salt & Black pepper to taste
1 recipe Meat Filling (on this link)

For Yogurt Sauce

1 ½ kg fresh natural yogurt
3 tbsp corn flour or starch
2 cups clear meat broth
6 garlic cloves, thinly sliced
1 bunch fresh coriander
3 tbsp DS Premium Organic Extra Virgin Olive Oil
Salt & pepper to Taste

To make the Kubbeh Meat

Finely mince the 250g lean meat (twice) using the meat grinder. Wash the bulgur, drain, and add to the meat, along with 1 finely chopped onion. Knead the meat, onion and bulgur until well incorporated. Add the spices, and seasoning and knead to incorporate. Push through the meat grinder again and grind. Knead again by hand, gradually adding a total of 1-cup cold water until all is well incorporated. When the meat dough gets all sticky but holding on to itself, set aside covered with a damp cloth.

Meanwhile, make the meat filling from the recipe on this link.

To Shape the dough

watch the video above to see exactly how this is made.

Divide the Kubbeh dough into small egg-size balls (you can go for any size you prefer: Small, medium or large). Take each ball, and place your index finger in the middle of it in a motion to push the meat towards the sides, while rotating the ball, in order to make a cavity in the middle for filling. Keep the upper bit intact and sealed.

Fill the middles with the cooled meat filling about a tsp (depending the size), then seal the bottom by pushing the sides downwards while rotating the ball. Just like with anything you make for the first time, practice makes perfect. Repeat till all the balls are filled. Set aside.

Please note: that you can fry or grill the kubbeh before adding it to the yogurt sauce. I prefer not, but any method works.

To Prepare Yogurt Sauce

In a medium cooking pot, heat the oil, add the sliced garlic and saute until the garlic is translucent but not browned. Add the meat broth and let simmer for 2 minutes.

Meanwhile, in a blender, blend together the yogurt, 1 clove garlic, seasoning and cornstarch until well incorporated. Add the yogurt mix to the simmering broth, and stir until thickened. Lower heat and add the kubbeh. Simmer for 10 minutes, gently stirring occasionally. Don’t stir vigorously as you will break the kubbeh pieces that way.

Serve with vermicelli rice. Sprinkle with fresh coriander and black pepper.